U.S. patent application number 14/229357 was filed with the patent office on 2014-07-31 for flavor pouch.
The applicant listed for this patent is Philip Morris USA Inc.. Invention is credited to Danielle R. CRAWFORD, Cynthia S. HAYES, Robert T. MITTEN, Bruce NEIDLE, Kenneth NEWMAN, William R. SWEENEY.
Application Number | 20140212547 14/229357 |
Document ID | / |
Family ID | 38049033 |
Filed Date | 2014-07-31 |
United States Patent
Application |
20140212547 |
Kind Code |
A1 |
NEIDLE; Bruce ; et
al. |
July 31, 2014 |
FLAVOR POUCH
Abstract
A flavor pouch includes a porous covering that encloses a
carrier having a flavorant. The carrier may be solid or
particulate. Flavorants may be one or more of tea, coffee, rose
hips, honey, royal jelly, fruit extracts, mint, sweeteners, ginger,
pepper extract, exotic flavors, ethnic flavors and the like. Where
the carrier comprises a plurality of beads, the beads may have
randomly dissolvable encapsulation to extend the time duration of
flavor release. To use the flavor pouch, it is placed in the mouth
and masticated or exposed to saliva to thereby release the
flavorant.
Inventors: |
NEIDLE; Bruce; (Midlothian,
VA) ; NEWMAN; Kenneth; (Prince George, VA) ;
SWEENEY; William R.; (Richmond, VA) ; HAYES; Cynthia
S.; (Midlothian, VA) ; MITTEN; Robert T.;
(Glen Allen, VA) ; CRAWFORD; Danielle R.;
(Chester, VA) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Philip Morris USA Inc. |
Richmond |
VA |
US |
|
|
Family ID: |
38049033 |
Appl. No.: |
14/229357 |
Filed: |
March 28, 2014 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
11601622 |
Nov 20, 2006 |
8685478 |
|
|
14229357 |
|
|
|
|
60738034 |
Nov 21, 2005 |
|
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Current U.S.
Class: |
426/90 |
Current CPC
Class: |
A23L 27/74 20160801;
A23L 27/72 20160801; A23G 3/563 20130101; A23L 27/70 20160801; A23L
27/30 20160801; A23V 2002/00 20130101; A24B 15/283 20130101; A23G
3/48 20130101; A23G 3/50 20130101; B65D 85/804 20130101 |
Class at
Publication: |
426/90 |
International
Class: |
B65D 85/804 20060101
B65D085/804; A23L 1/22 20060101 A23L001/22 |
Claims
1. A flavor pouch for oral delivery of one or more flavorants to
the human oral cavity, consisting of: a porous membrane of a form
to be received in the human oral cavity; and a first flavorant
provided in a liquid and contained in a plurality of rupturable
beads which are enclosed by said porous membrane, and a second
flavorant contained in a plurality of dissolvable beads which are
also enclosed by said porous membrane, wherein said first flavorant
and said second flavorant are operable to release a flavor through
said porous membrane into the human oral cavity; wherein said
porous membrane was initially provided in sheet form, was folded to
completely enclose said rupturable beads containing said first
flavorant and said dissolvable second flavorant beads containing
said second flavorant, and the overlapping outer region of said
porous membrane having been sealed; and wherein said first
flavorant is capable of immediate release into the oral cavity on
demand if desired by the mastication with rupture of said one or
more rupturable beads, and said second flavorant is capable of
release through dissolution with the exposure of flavorant
contained therein over an extended duration of time upon contact
with saliva.
2. The flavor pouch of claim 1, wherein the porous membrane
comprises a web.
3. The flavor pouch of claim 1, wherein the first and/or second
flavorant comprises an artificial sweetener.
4. The flavor pouch of claim 1, wherein the first and/or second
flavorant includes a flavor selected from the group consisting of
tea, rose hips, honey, royal jelly, fruit extract, coffee, ginger,
pepper extract, and mint.
5. The flavor pouch of claim 1, wherein the major dimension of each
flavor pouch is about 0.6 to 1.2 inches.
6. The flavor pouch of claim 1, wherein the porous membrane is not
soluble in saliva and has structural integrity sufficient to remain
intact while the flavor pouch is present in a human oral
cavity.
7. The flavor pouch of claim 1, wherein the porous membrane
includes combination of natural and synthetic material.
8. The flavor pouch of claim 1, wherein the porous membrane is a
non-woven web.
9. The flavor pouch of claim 1, wherein the porous membrane is
sealed only along said overlapping out regions of said porous
membrane.
10. The flavor pouch of claim 1, wherein the porous membrane has a
basis weight of 5 to 25 g/m.sup.2.
11. The flavor pouch of claim 1, wherein the porous membrane is a
water-permeable, water-insoluble stain resistant polymer
membrane.
12. The flavor pouch of claim 1, wherein the porous membrane
includes a coating of a barrier material which minimizes staining
of the flavor pouch exterior by its contents.
13. The flavor pouch of claim 1, wherein said porous membrane is
non-woven polypropylene fabric.
14. The flavor pouch of claim 1, wherein said overlapping out
region of said porous membrane having been heat sealed.
15. A flavor pouch for oral delivery of one or more flavorants to
the human oral cavity, comprising: a porous membrane of non-woven
polypropylene fabric; and a first flavorant provided in a liquid
and contained in a plurality of rupturable beads which are enclosed
by the porous membrane of non-woven polypropylene fabric and a
second flavorant contained in a plurality of dissolvable beads
which are also enclosed by said porous membrane of non-woven
polypropylene fabric wherein said first flavorant and second
flavorant are operable to release a flavor through said porous
membrane into the human oral cavity, wherein said porous membrane
is not soluble in saliva and has structural integrity sufficient to
remain intact while the flavor pouch is used in a human oral
cavity, wherein said porous membrane was initially provided in
sheet form, was folded to completely enclose said flavorant beads
of said first and second flavorants, and an overlapping outer
region of said porous membrane having been sealed, and wherein said
first flavorant is capable of immediate release into the oral
cavity on demand if desired by the mastication with rupture of said
one or more rupturable beads, and said second flavorant is capable
of release through dissolution and exposure of flavorant over an
extended period of time upon contact with saliva.
16. The flavor pouch of claim 14, wherein the said porous membrane
includes a coating of a barrier material which minimizes staining
of the flavor pouch exterior by its contents.
17. The flavor pouch of claim 14, wherein said overlapping outer
region of said porous membrane having been heat sealed.
Description
RELATED APPLICATIONS
[0001] This application is a Continuation Application of U.S.
application Ser. No. 11/601,622, entitled FLAVOR POUCH and filed on
Nov. 20, 2006, which claims priority under 35 U.S.C. .sctn.119 to
U.S. Provisional Application No. 60/738,034 entitled FLAVOR POUCH
and filed on Nov. 21, 2005, the entire content of which is hereby
incorporated by reference.
FIELD OF THE INVENTION
[0002] This disclosure concerns a flavor pouch for oral delivery of
one or more selected flavorants.
SUMMARY
[0003] Broadly, the flavor pouch of this disclosure comprises an
external wrapper that encloses a flavor source. Preferably the
pouch is sized to comfortably be received in a human mouth. In
addition, the pouch may be sized so that it can be moved around
inside a human mouth, while not materially interfering with speech
or oral breathing.
[0004] The external wrapper preferably comprises a membrane that is
sufficiently porous to allow transport through the membrane of
flavor from the source. A preferred configuration of the pouch is
generally crescent-shaped. Such a crescent shape facilitates
manufacture and reduces the amount of peripheral edge sealing that
would otherwise be needed. The external wrapper membrane is
preferably resistant to deterioration in the presence of saliva and
bacteria.
[0005] The flavor source may comprise a strip of material having
the desired flavor characteristics. Those flavor characteristics
may be natural, synthetic, artificial or combinations thereof.
Moreover, those flavor characteristics may be (i) applied to the
surface of the strip, (ii) integral with the material of the strip,
or (iii) additives in the body of the strip material.
[0006] Other flavor sources may be beads, with or without soluble
encapsulation. Encapsulation may provide a time-release function so
that the flavorant is dispensed over a longer time period than
would otherwise occur. Alternatively, the flavor source may also be
a solid or a highly viscous fluid. Furthermore, the flavor source
may be a matrix, either natural or synthetic, capable of holding
flavorant materials or compounds.
[0007] Preferred flavorants for use in the pouch include, without
limitation, both natural and artificial flavor compounds. Preferred
flavors are preferably adult flavors that are neither sweet nor
sour. Preferred adult flavors for use are, again without
limitation, tea, rose hips, honey, royal jelly, fruit extracts,
vitamins, coffee, mint, spices such as ginger, pepper extract,
exotic fruits, exotic vegetables, international, and ethnic
flavors.
BRIEF DESCRIPTION OF THE DRAWINGS
[0008] FIG. 1 is a top view of a flavor pouch.
[0009] FIG. 2 is cross-sectional view of the flavor pouch taken
along the line 2-2 of FIG. 1.
[0010] FIG. 3 is a cross-sectional view of a second embodiment of
the flavor pouch of FIG. 1 with a different flavor source.
[0011] FIG. 4 is a cross-sectional view of a third embodiment of
the flavor pouch of FIG. 1 with still another flavor source.
[0012] FIG. 5 is a plan view of a blank for making the flavor
pouch.
[0013] FIG. 6 is a plan view of the blank with a filling in
place.
[0014] FIG. 7 is a plan view of the folded blank.
[0015] FIG. 8 is a plan view showing the location of a thermal
weld.
DETAILED DESCRIPTION
[0016] Turning now to FIG. 1, a flavor pouch 20 is depicted
according to one embodiment of this disclosure. Overall dimensions
of the pouch 20 are selected so that it can be comfortably received
in a human oral cavity. Typically, the pouch 20 is sized so as to
comfortably fit between the consumer's cheek and gum in the jaw
area. By way of example, and without limitation, the major
dimension of the pouch 20 may be in the range of about 0.6 to about
1.2 inches while the transverse dimension of the pouch may be in
the range of about 0.35 to about 0.75 inches. With such dimensions,
the pouch 20 can be comfortably positioned in the oral cavity or on
the tongue. Where the pouch 20 is designed to be retained between
the cheek and the gums of the oral cavity, the proportions of the
pouch may be smaller. With dimensions in the ranges set out above,
the pouch 20 can be retained in the oral cavity without any
substantial interference with speech or breathing. Such a pouch 20
can also be maneuvered or manipulated by the tongue to move the
pouch around in the oral cavity.
[0017] In the illustrated embodiment, the pouch 20 is shaped
generally like a segment of a circle with rounded or filleted
corners. Preferably, the pouch 20 is substantially free of oral
cavity irritant, which, as used herein, means that the shape,
configuration, and position of the pouch 20 do not irritate oral
tissues (e.g, gums). Furthermore, "substantial" and "substantially
free" as used in connection with oral cavity irritant mean that the
shape, configuration, and position of the pouch 20 does not
irritate oral tissues (e.g, gums) in a time frame having the same
order of magnitude as a typical length of time during which the
pouch 20 is enjoyed by a user. Generally, sharp corners are
preferably avoided as sharp corners may lead to oral discomfort. In
addition to sharp corners, sealed edge potions (seams) along the
consumer's gum base may lead to oral discomfort. Accordingly, when
inserted into the mouth and aligned to the consumer's gum base, the
presently disclosed pouch 20 that is substantially free of oral
cavity irritant does not have any sealed edge potion or sharp
corner along the consumer's gum base. While the illustrated
embodiment of the pouch 20 is generally a circular segment, many
other configurations are within the contemplation of this
disclosure. For example, other shapes may also be selected for the
pouch 20 including, for example, elliptical, oblong, polygonal with
rounded corners or without rounded corners when the number of sides
is sufficiently large that the non-rounded corners do not create a
substantial irritant.
[0018] The pouch 20 preferably includes a cover material 22 that is
suitable for oral use and which is not soluble in saliva. More
particularly, it is preferred that the cover material 22 of the
pouch 20 maintain sufficient structural integrity during the time
period that the pouch 20 is used that the cover material 22 will
retain flavorant carrier material contained therein. The cover
material 22 may be fabricated from natural material, synthetic
material, or a combination of natural and synthetic materials.
Preferably, the cover material 22 is selected so as to be tasteless
and may comprise a woven or non-woven web. Nevertheless, it is
further contemplated that the cover material 22 may interact with
the flavorant and/or its carrier in the presence of saliva to
generate a more complex flavor.
[0019] Where the pouch 20 has a crescent shape, the cover material
22 may be folded on itself so that it has an integral edge portion
24 and overlapping edge portions 26. The overlapping edge portions
26 are sealed together. Preferably, that sealing function is
accomplished by an adhesive or by mutual sealing the overlapping
edge portions 26. Such mutual sealing may be thermal or sonic.
Where the pouch 20 has a different external contour, the cover
material 22 for the pouch 20 may be in two overlapping pieces. If
desired, the crescent-shaped pouch 20 may also be fabricated from
two overlapping pieces. Where overlapping pieces are used, the
peripheral edge portions of the pieces are preferably sealed
together, as described above.
[0020] While pouches have traditionally used cellulose fiber as the
cover material, e.g., tea bags, alternative pouch materials may
also be advantageously used as the covering material disclosed
herein. Alternative cover materials with a neutral or pleasant
taste or odor preferably have the properties of stain resistance,
color, water permeability and/or porosity, and/or water
insolubility.
[0021] Additionally, the cover materials used for the pouch
materials can be provided with predetermined levels for basis
weight and/or wet strength to minimize breakage of the pouch cover
material during storage and use. For example, pouch cover materials
may have a basis weight of about 5 to about 25 grams/square meter
(g/m.sup.2), such as 5-10, 10-15, 15-20, or 20-25 g/m.sup.2, and/or
a wet tensile cross-direction (CD) strength of about 15 to about 75
N/m (Newtons/meter), such as 15-30, 30-45, 45-60, or 60-75 N/m. The
basis weight and/or tensile strength are preferably sufficient for
maintaining integrity of the pouch 20 so that any internal material
will be retained therein. One exemplary pouch cover material has a
basis weight of about 16.5 g/m.sup.2 and a wet tensile CD strength
of 68 N/m.
[0022] In an exemplary embodiment, a water-permeable,
water-insoluble, porous, stain-resistant polymer membrane can be
used as the pouch cover material to allow flavor from a barrier
material to permeate through the pouch cover material thereby
minimizing absorption or trapping of the flavor within the pouch
cover material. If desired, a pouch cover material 22 may include a
coating of a barrier material to minimize staining of the pouch
material by its contents. Preferred characteristics of the covering
material 22 include controlled permeability and high mouth comfort.
These characteristics are available from non-woven polypropylene
fabric which is preferred for material 22.
[0023] Regardless of the external contour of the pouch 20, the
integral and/or overlapping edge portions define an internal cavity
enclosed by the cover material 22 sized to receive a carrier for
the flavorant. In one embodiment (see FIG. 2), the carrier 30 may
be a substantially solid material such as a dissolvable film that
is contained within the cover material 22. The flavorant itself may
be a surface treatment of the carrier 30, a mixture with the
material of the carrier, or a combination of such a mixture and a
surface treatment. For such an embodiment, the flavorant itself may
be selected from the group consisting of tea, rose hips, honey,
royal jelly, fruit extracts, vitamins, coffee, fruits, mint,
vegetables, sweeteners, international flavors, ginger, pepper
extract, exotic flavors, and ethnic flavors. Other flavors are also
within the contemplation of this disclosure, whether natural,
synthetic, or a combination of natural and synthetic. Moreover,
flavors can be combined as may be desired, e.g., coffee-mint,
pomegranate-kiwi. The flavor or combination of flavors is selected
to enhance consumer sensorial enjoyment of the product.
[0024] The carrier 30 may completely fill the chamber defined by
the cover material 22. Alternatively, there may be substantial
empty volume in the pouch 20 and around the carrier 30.
[0025] Preferred materials for the carrier 30 include polymeric
matrices, or materials with very high viscosity (i.e., having a
carmel-like or taffy-like consistency). If desired, the carrier 30
may comprise one or more pieces of dried fruit. Generally, however,
the flavorant is infused within or inherently part of the carrier
to provide a long-lasting flavor experience. The carrier 30 may
also be soluble so that it dissolves in saliva over time and passes
through the porous covering material 22 into the oral cavity along
with the flavorant.
[0026] Another embodiment of the carrier 32 (see FIG. 3) comprises
a granular or powder material. Again, the granular or powder
material may comprise a polymeric matrix, or substantially solid
material where the flavorant is (i) a surface coating, (ii)
incorporated in the material particles, or (iii) mixed with the
carrier material particles.
[0027] Another embodiment of the carrier 34 (see FIG. 4) comprises
a plurality of beads. Each bead 34 may be generally spherical or
irregularly shaped. Moreover, each bead 34 may be fabricated (i)
from the flavorant material, (ii) from a matrix incorporating the
flavorant, (iii) with the flavorant as a surface coating, or (iv) a
combination of two or more of those features. To increase the time
duration of flavor release, one or more of the beads 34 may be
encapsulated is a soluble coating which impedes flavor release from
some of the beads 34 while other beads are active in flavor
release. Thus, encapsulation of all or some of the beads 34
promotes flavor release over a substantially extended time
period.
[0028] As with the carrier 30 of the first embodiment, the
flavorant used with the carriers 32, 34 of this embodiment may be
selected from the group consisting of tea, rose hips, honey, royal
jelly, fruit extracts, vitamins, coffee, fruits, mint, vegetables,
ginger, pepper extract, sweeteners, exotic flavors, and ethnic
flavors. Other flavors are also within the contemplation of this
disclosure, whether natural, synthetic, or a combination of natural
and synthetic. Moreover, flavors can be combined as may be desired,
e.g., coffee-mint, pomegranate-kiwi. The flavor or combination of
flavors is selected to enhance consumer sensorial enjoyment of the
product.
[0029] It should also be noted that this disclosure contemplates
use of the pouch to provide functional benefits in the health and
beauty, medicinal, and cosmetic fields. For example, the pouch
might be used for oral delivery of medication. In such an
application, the medication may be in addition to a flavorant or
may comprise the flavorant. Furthermore, this disclosure
contemplates that the pouch 20 may include two or more flavorants
so that compound flavors may be generated.
[0030] From the foregoing, it will be observed that a method of
flavor delivery to an oral cavity results from the fabrication and
use of the pouch 20 according to this disclosure. As an initial
step, a desired flavorant is combined with a carrier. That
combination step may include the mixing of two or more flavor
compounds together to obtain the desired taste. The flavor
compounds may be naturally occurring, or synthetic, or a
combination of both. Where a solid carrier is used, that carrier 30
(see FIG. 2) may be coated with the flavorant, or fabricated with
the flavorant as an internal component. Where a particulate carrier
is used, that carrier 32 may also be mixed with a particulate
flavorant. Or, the flavorant can be incorporated into the carrier
material followed by comminution to the desired particulate size.
Combinations of mixture and incorporation are also acceptable. For
beads (see FIG. 4) the beads 34 may be fabricated entirely from the
flavorant, or may be fabricated as a mixture of a carrier and the
flavorant. To enhance the duration of flavor release, some or all
of the beads 34 or particles 32 may be encapsulated. The
encapsulation compound is preferably soluble in saliva so that as
the encapsulation coating dissolves, additional flavorant is
released.
[0031] With the flavorant having been combined with a carrier, the
carrier is placed or deposited on a blank 40 (see FIG. 5) which may
be circular as shown. The blank 40 is a piece of porous covering
material 22 described more particularly above. Preferably, the
material of the blank 40 is substantially tasteless and may
comprise a membrane.
[0032] Next (see FIG. 6), the flavorant and carrier material 42 are
deposited on the blank 40 such that the flavorant and carrier
material 42 are spaced inwardly away from the perimeter of the
blank 40.
[0033] Depending on the desired external contour of the finished
piece, a second blank may be placed on top of the first blank 40
and the carrier material 42. In the presently preferred
arrangement, one part of the first blank 40 is folded over the
carrier material and the other part of the blank 40 so as to define
a substantially crescent-shaped article (see FIG. 7). Peripheral
edge portions of the blank 40 are then sealed to one another (see
FIG. 8). Sealing may be accomplished by applying an edible
adhesive, or by bonding peripheral portions of the blank 40
together. Such bonding may be a form of mutual sealing 46, e.g.,
thermal or sonic, if desired. Preferably, the overlapping parts of
the blank 40 are trimmed along the folded edge so as to provide
rounded corners 44, thereby effectively eliminating any sharp
corners.
[0034] With the carrier thus enclosed in the covering material, the
assembly is ready for distribution and, ultimately, use. In use,
the assembly is placed in the consumer's mouth or oral cavity. If
placed on the tongue, saliva contacts the carrier and flavorant
through the covering material 22 thus releasing the flavor into the
oral cavity. The flavorants typically stimulate production of
additional saliva in the mouth so that continuing saliva contact
and flavorant release occurs.
[0035] Flavorant release may also result from mastication of the
carrier between the consumer's teeth. In such a situation, the
flavorant release is accomplished by occasional chewing of the
pouch. Extended-time flavor release is then accomplished by
occasional chewing to release additional flavor.
[0036] Where the flavorant is in bead form, the flavorant may
comprise a liquid contained in one or more rupturable beads. In
use, mastication of the pouch 20 will release flavorant on demand.
Alternatively, continued exposure to saliva may dissolve the beads
thereby exposing the flavorant. Furthermore, encapsulated beads
provide randomly delayed release of flavorant from corresponding
beads so that flavor release occurs over a relatively extended
duration of time.
[0037] The pouch 20 of this disclosure has a distinctive, neat, and
attractive appearance. Moreover, the pouch 20 is sized so as to be
self-aligning to the gum base when inserted into the mouth.
Furthermore, the absence of orally irritating corners and edges
improves the mouth comfort or feel of the resulting pouch 20.
[0038] Where the term "about" is used in this specification as a
modifier for a specific number, that term is intended to include
not only the specific number but also a tolerance for that number
of +/-10%.
[0039] The pouch of a flavorant and carrier in a tasteless, porous
covering provides a new delivery system for flavorants to adults.
It will also be apparent to those skilled in the art that numerous
modifications, variations, substitutions, and equivalents exist for
features of the invention that do not materially depart from the
spirit and scope of the invention. Accordingly, it is expressly
intended that all such modifications, variations, substitutions,
and equivalents which fall within the spirit and scope of the
appended claims be embraced thereby.
* * * * *